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Foaming emulsifier cakes maximizing work efficiency
Its main ingredient is Glycerin Fatty Acid Ester. It also contains Sorbitan Fatty Acid Ester, Sucrose Esters of Fatty Acids, and fructose. It is a foaming agent for cakes. Under any circumstances whoever use it, it maintains the same emulsified foaming capacity. Generating foams to make cake volume rich and improve wheat and oils mixed better will make more efficient productivity and prevents aging.
-It keeps moist excellently and provides resilience. It prevents product aging.
-Volume of cake has increased. Raw materials are easy to be mixed. Since bubbles are generated fast, working time can be shortened.
-The stability of dough is moderate.
-It has superb volume.
-Operation is simple and economical.
1. Its dosages-are 2-5 w/t % of the flour weight
2. The water temperature of 22 กษ -32 กษ is desirable, but when mixed at low temperature, set extended time for mixing at mixer.
3. Always share and use in clean tools. Keep and restore the residues after use in shady place.
4. After high-speedy mixing, mix it at low speed for 1-2 minutes to create bubbles even.
Volume of dough whipped should be 2.5-3 times bigger than the volume of original dough.
